Southern Living, November 2013 Page 8
Since multiple recipes appear on page 8, select the one(s) you want to save, share or create a shopping list for, here.
Citrus-Roasted Turkey with Lemon Aïoli
Seasoning with a citrus-salt rub and stuffing the cavity with lemons and oranges imparts fresh flavor and citrus fragrance and keeps the turkey extra juicy.
When making this bracing salad, dress the kale and collards in advance to tenderize them.
This is the one dish that Tasia's son, Kelly, requests every Thanksgiving. Take one bite of the rich custard and you'll know why.
Roasted Root Vegetables
Use any 4-lb. combo of hardy root vegetables to make this simple side.
Hollow out and fill roasted onions with a chunky stuffing for a twist on the hearty casserole version.
Fresh Berry Topping
Use this sweet topper as the crown jewel on a purchased or homemade cheesecake. (Visit southernliving.com/cheesecake for recipes.) Also use the fruit over pancakes or ice cream.
Carrot Cake with Chèvre Frosting
Substituting goat cheese for the standard cream cheese gives this frosting an extra-tangy kick.
Pumpkin Cheesecake Tart with Honey Swiss Meringue
Begin with a toasted pecan crust, layer with cream cheese and a classic pumpkin filling, and then gild the lily with a creamy meringue.